Courgette broad bean risotto with basil pesto
Ingredients
- 3 tbsp olive oil
- 1 tsp butter
- 2 medium courgettes (about 350g), cut into 1-2cm dice
- pinch of chilli flakes or pul biber
- pinch of grated nutmeg
- 2 spring onions finely sliced
- ½ lemon zested
- 150g risotto rice
- 75ml dry white wine or vermouth
- 750g warm vegetable or chicken stock
- 80g broad beans blanched and peeled
- courgette flowers stamen removed and petals torn (optional)
- 20g parmesan or vegetarian alternative, grated, plus extra to serve
- 1 garlic clove
- 1 tbsp toasted pine nuts
- large handful of basil leaves plus extra to serve
- handful of mint leaves
- 1 tbsp olive oil
- 1 tbsp grated parmesan or vegetarian alternative
Instructions
Courgette & broad bean risotto with basil pesto serves 2 original recipe by BBC Good Food.
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